Recipe: Cherry Sponge Cake step by step with pictures | Handy.Recipes

Cherry Sponge Cake

Cooked Cherry Sponge Cake

Nutritional Value

The most tender, flavorful and hearty cherry pie! Cooked in no time and eaten in no time! Would highly recommend!!

Author of the recipe

Ingredients for Cherry Sponge Cake:

  • Chicken Egg (chilled eggs) - 6 units
  • Sugar - 280 g
  • Butter (soft) - 200 g
  • Wheat flour / Flour (sifted) - 220 g
  • Vanilla sugar - 1 sachet.
  • Cherry (pitted) - 600 g
  • powdered sugar (optional) - 1 tablespoon
  • Salt (pincheshka)

How to cook cherry sponge cake step by step with photos

Prepare cherries and take the eggs out of the fridge.

Sift flour and measure sugar, take butter out of fridge beforehand. Do not forget the vanilla sugar.

Deconstruct the cherries and strain them in a colander to remove the excess liquid.

Preheat the oven to 180 degrees. Separate eggs into egg yolks and whites.

Add sugar to egg yolks and beat until cream color change, just a few minutes. Then add melted butter and beat with a mixer again. It's not necessary to beat very long, just enough for the butter to combine with the egg yolk mixture. Just ten seconds is enough.

Set the mixer aside. Now, we will work with a spoon. Add sifted flour to the egg-oil mixture and mix everything well with a spoon. Flour is easy to put together.

To the whites add vanilla sugar and a pinch of salt.

Beat the whites until soft, steady peaks. When a lot of small bubbles appear on the surface, and whites do not fall off the mixer whisk - it's ready!

Now add the beaten whites and join everything together with a spoon. Do not worry that the cake will fall off and will not be puffy. We do not use baking soda or baking powder in this recipe, but this will not happen. Feel free to work with a spoon. The egg whites will evenly combine with the egg yolk and flour mixture fairly quickly. Gordon Ramsay's tip for mixing sponge-cake batter with a spoon was seen on a TV show. Ramsay said it oxygenates the dough better that way. Tested - fact!

We place the prepared dough in a socket with a diameter of 24 cm. Line the bottom of the cake tin with parchment.

Remember that the oven needs to be preheated to a temperature of 180 degrees. Put the cake in the preheated oven for five to seven minutes, so that the bottom and sides of the pie have time to harden a little.

After seven minutes take the cake out of the oven and spread pitted cherries all over the surface. Return the pie to the oven and bake for another 40-45 minutes. Be guided by your oven. Bake the pie until dry. I baked the pie on medium, top and bottom heat, for a total of 50 minutes.

Take our pie out of the oven. Let cool for about ten minutes.

Take the cake out of the cake tin by separating the edges with a silicone spatula. Spread it on a plate, sprinkle the top of the pie with powdered sugar if you wish. This cake is very tasty and not sugary at all. It can be baked with any fruit - plums, apricots or red currants. With milk or a cup of tea it's perfect!

Nutritional Value:

Whole Dish:
4311.9 Calories
68.1 g
206.6 g
545.8 g
258.2 Calories
4.1 g
12.4 g
32.7 g

Salt, Flour, Wheat Flour, Cherry, Sugar, Butter, Sweet, Vanilla, Powdered sugar, Vanilla sugar, Cake, Biscuits, Fudge

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